Lemon Verbena can look simply stunning when used in the background of a planting bed, growing from 5 to 10 feet tall (the tallest in tropical climates). The plant should be trimmed regularly to keep it from becoming too tall. When trimmed this herb forms a wonderful bush like plant. The leaves of the Lemon Verbena plant are pointy, light-green, and give off a delicious lemony scent. Brush up against the plant and you will be rewarded by its fresh citrus fragrance. In late summer, early fall, the Lemon Verbena plant develops delicate flower spikes that range in color from white to pale lavender and look rather lace-like in appearance. They are very pretty as a filler flower in bouquets.

The Lemon Verbena plant is not just decorative. As a tea, it has a calming, sedative-like effect and the lemony-tasting tea is quite delicious. The leaves of the plant also add a subtle lemon flavor to other beverages and can be added to baked goods as well, in place of lemon.

Medicinal uses of Lemon Verbena are similar to that found in the mint family of plants, mainly aiding in comfort of indigestion. Dried leaves of the Lemon Verbena plant are often used in the preparation of potpourri when a citrus scent is desired.

The Lemon Verbena plant is a tender perennial that likes light sun in warm climates. It is a zone 9 plant that is grown in a container everywhere else (perfect for us patio herb gardeners). It likes rich, well-drained soil and to be moist, but not soggy. Full sun and a pH of 6.5 keeps it productive. Apply fish emulsion regularly as it is a heavy feeder. Pinch the tips of the stems to keep it bushy. When bringing in for winter, cut away the thin spindly branches. Do not throw these away. They are aromatic and can be used to freshen a clothes drawer. The plant is deciduous, and it is normal for it to drop all its leaves when it goes dormant. Keep plants on the dry side and cool when dormant.

Lemon Verbena is best propagated by cuttings taken in summer. Keep cuttings and the plants from which they are taken in the shade and well-watered as they wilt readily.

Its common pests are those that plague many a gardener, white flies, aphids, and spider mites.

RED-CURRANT LEMON-VERBENA JELLY

3 cups red currant juice
4 cups granulated sugar
1 cup fresh lemon verbena leaves, tied in cheesecloth

In a heavy saucepan, slowly dissolve sugar in juice. Bring to a boil, add lemon verbena leaves tied in cheesecloth and cook 15-20 minutes. Test for jelly stage by placing a little of the mixture on a cold saucer. If it gels remove the pan from heat. If it's too runny, cook for a few minutes more, then test again. Remove package of leaves, skim off foam. Pour into hot, sterilized jars & seal. Makes 4 1-cup jars.

*NOTE ~ Home on the farm as a child, I remember Mother picking the currants fresh, cooking them down into a juice, straining them and then making the jelly.